Avocado Toast with Kale, Turkey Bacon & Fried Egg

for 4 servings

    • olive oil
    • 4 slices turkey bacon
    • 1 small bunch dinosaur kale, tough ribs removed, washed, dried and cut into ½-inch ribbons
    • 1 large garlic clove, minced
    • 1 pinch chili flakes
    • salt and pepper
    • 4 eggs
    • 4 slices gluten-free bread
    • vegenaise, to taste
    • 1 large or 2 small avocados
    • hot sauce, optional

Cooking Instructions

  1. 1Heat a large non-stick or cast iron pan over medium-high heat. Add a splash of olive oil (about 1 tablespoon) and arrange turkey bacon in the pan so that none of the pieces are overlapping. Cook until crispy (2-3 minutes per side), then remove to a paper towel-lined plate.

  2. 2Add kale, garlic, chili, and salt to taste to the pan and sauté for about two minutes, or until kale is wilted and garlic is fragrant (adding more olive oil if necessary). Transfer to a bowl and keep warm while you fry the eggs.

  3. 3Add four tablespoons oil to the pan and turn the heat down to medium. Crack the eggs directly into the pan and season generously with salt and pepper. Continue cooking the eggs over medium heat for about three minutes, or until the white is set and slightly crispy around the edges, but the yolk is still quite runny.

  4. 4While the eggs cook, toast the bread, spread with vegenaise and top with avocado slices. Season avocado with salt and pepper, then top with sautéed kale and turkey bacon. Top each piece with a fried egg and serve with hot sauce on the side (optional).